Vida Recetas Editorial
Breaded meat is a classic of home cooking that never fails: a thin beef cutlet coated with a crispy layer of breadcrumbs, golden-fried in hot oil until perfect. This easy and quick recipe is ideal for a family lunch or a weekday dinner, and can be served with white rice, mashed potatoes, or a fresh salad.
Originating from European tradition (like the German schnitzel or Italian milanese), breaded meat was adapted in Latin America with variations including chicken, pork, or even fish. Its success lies in the contrast of textures: the golden, crunchy crust with the juicy, tender interior.
For the best result, choose cutlets of uniform thickness and season them with salt before breading. The process is simple: coat the meat in flour, then beaten egg, and finally breadcrumbs, pressing lightly so they adhere well. Fry in plenty of hot oil until golden on both sides and drain on paper towels. In just a few minutes you'll have a delicious dish that everyone will love!
First, in a frying pan, add the oil and heat it up. Now in 3 bowls we spread the breadcrumbs, the beaten egg and the flour. And we add the salt to the meat.
Now we take the meat and pass it through flour, egg and breadcrumbs on both sides and carefully place it in the pan and fry on both sides, take it out just brown and drain it on a paper towel. And that's it, we accompany it with whatever we want.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
